Brötchen (German rolls with sunflower seeds)
Serves 8
20 mins prep
20 mins cook
780 mins Rising Time
840 mins total
Brötchen are THE essential part of a German breakfast, and this version with sunflower seeds is my FAVORITE! Brötchen literally translates from German to 'little bread' or rolls or buns in the English language.
While many kinds of different Brotchen exist, these sunflower seed rolls are high up there on my list of favorite Brötchen! The soft interior and crisp crust studded with sunflower seeds are just irresistible. And then there is that dreamy bakery smell that sweeps through your entire house as these rolls crisp up in your oven. Heavenly!
Dough
Toppings
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Combine yeast and barely warm milk and allow to sit and activate for 5 minutes. If it doesn't start to bubble up after 5 minutes, start over.
oz active-dry yeast
oz milk
Combine all ingredients for the dough, except for the sunflower seeds and knead for 10 minutes on the lowest setting.
Then increase to a medium setting and knead 5 more minutes. The Brötchen dough should be smooth and elastic and pulling away from the sides.
oz all-purpose wheat flour
oz semolina flour
oz whole-grain rye flour
oz sea salt
oz oil
oz sunflower seeds
oz water
Put the dough in a bowl and cover air-tight. Move to the fridge and allow to proof for 12 hours (easiest to do this overnight). It should have doubled in size.
Lightly dust your work surface with all-purpose flour. Transfer the chilled dough onto the floured surface. Shape into an even thickness log. Then divide it into 8 equal pieces of dough. (I cut it in half first and then each half into 4 pieces.)
Working with one dough piece at a time, press down on the dough with a flour-dusted palm, so it's elongated. Take one of the short thirds, and fold it over itself, pressing down with the palm again, and repeat folding the other third over itself.
You will end up with 3 layers of dough on top of each other. Press down on it with your palm to seal the seam. Repeat this step with all the other dough pieces.
Pour the seeds for the toppings in a bowl. Press the rolls into the seeds from all sides, so that they stick to the dough. If they are not sticky enough, brush or spray them with a bit of water and then try again.
Transfer the rolls onto a baking sheet prepped with parchment paper or silicone baking mat.
Cover loosely with a clean linen towel and allow to rise for 1 hour in a warm spot in your house.
oz sunflower seeds
In the meantime while the Brötchen are rising, preheat the oven to 230° C/445° F and put a large pan filled with warm water on the bottom rack of your oven. This will create steam as the oven heats up.
Spray or brush the Brötchen with some water, and bake for 10 minutes (total baking time will be 20 minutes), leaving the pan filled with water in the oven.
After 10 minutes, open the oven door wide for a few seconds to allow the steam to escape. You may want to not look or else you're getting a hot facial! Then close the oven door, and bake for 5 minutes, leaving the pan with water in the oven.
For the last 5 minutes of baking, leave the oven door open at a gap OR remove the pan with water. This will ensure a browned, crisp surface. Enjoy the amazing scents.
Transfer your cute little Brötchen a cooling rack and leave uncovered until cooled completely. Enjoy for a German Frühstück.
